Burek is a kind of filled pastry made with phyllo dough sheets. It is from Anatolian origin, but it is widely spread in the Balkan countries, the Mediterranean and the countries of Eastern Europe. It can be filled with cheese, meat or spinach. My version is vegetarian. Crispy pastry filled with tasty mushrooms. Yummy
Ingredients:
500 grams (17 oz) mushrooms, sliced to pieces
3-4 onions
500 grams (17 oz) phyllo sheets
1/2 cup oil, plus some for frying
2 teaspoons dry yeast
1 cup lukewarm water
salt
black pepper
Heat the oven to 150 C (300 F)
Heat some oil in a pan and add the onions, previously diced. Fry them for a couple of minutes, or until brownish in color.
Add the mushrooms to the onions. Fry for about 15 minutes, or until all the water from the mushrooms has evaporated.
Add some salt and pepper to the mushrooms and set them aside.
In a bowl, mix the water, oil and the dry yeast.
Grease the baking pan. Place one sheet of the phyllo on the bottom and brush it with the mixture of oil, yeast and water. Leave the ends of the phyllo to be falling on the sides of the pan. You will use them to wrap the burek at the end. Repeat this with three more sheets of the phyllo.
Spread 1/3 of the of the filling in the baking pan. Then repeat the process with three more sheets of the phyllo. Then spread the second third of filling. Repeat the process until you have used all the filling.
Finish with phyllo sheet on top. Remember to brush each phyllo sheet with the yeast mixture.
Take the ends of the sheets that fall from the pan and wrap them up like making a parcel.
Bake for about 25 minutes or until golden brown on top.
Serve warm!
Enjoy!
